Note :
Add as much or as little chilli powder as you like. It all depends how hot you like your curries.

Tips :
1. Grind spices are best used within 6 months. Whole spices can be kept for years.

2. In Auckland, I get all my whole spices in the Indian shops. Much cheaper.

3. For the chilli powder, I buy whole dry stemless chillies (again at Indian shops), dry it in the sun, toast it lightly, grind in a coffee grinder and store in airtight containers. This is to ensure my chilli power is pure chilli powder with no other additives.